Panzanella Ristorante Bar

14928 Ventura Blvd., Sherman Oaks, CA 91403
818-784-4400

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PUMPKIN SAGE LASAGNA

4 Servings

Ingredients: Pasta Dough

4 eggs
3 C all-purpose flour

Ingredients: Pumpkin Stuffing

1 lb basil
1 1/2 lbs pumpkin
1 bunch fresh sage
to taste freshly ground nutmeg
1 C Parmesan cheese
butter for sautéing

Method: Pasta Dough

  • Add eggs to flour and mix well until blended.
  • Knead until pliable.
  • Roll out into thin sheets for lasagna.
  • Cook for 1 minute in boiling water.

    Method: Pumpkin Stuffing

  • Cut pumpkin in cubes.
  • Sauté pumpkin with butter, sage, nutmeg and salt.
  • Sauté until brown.

    Ingredients: Besciamella

    3 C milk
    2 T butter
    2 T all-purpose flour
    to taste salt
    to taste freshly ground nutmeg

    Method: Besciamella

  • In a separate pot, heat milk almost to a boil.
  • In a heavy-bottomed pot, melt butter.
  • Slowly stir in flour, a touch of salt and nutmeg.
  • Cook but do not brown flour mixture.
  • Add milk slowly stirring until mixture is thick in texture.

    To Finish

  • Lay cooked pasta in a lasagna pan.
  • Place besciamella, Parmesan cheese (to taste) and sautéed pumpkin on pasta. Repeat this until you have four layers.
  • Top with Parmesan cheese (to taste).
  • Bake lasagna for 25 minutes at 375 degrees.

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